Cuisinart GR-M3CB User Manual - Page 26

4. In a small bowl, stir together the flour, baking powder, baking soda, salt and cinnamon. Put the milk in a 2-cup measuring cup and add the eggs and vanilla extract. 5. In a separate, larger bowl, add the remaining ½ cup of room temperature butter and mix with a hand mixer on low speed. Add the granulated sugar and remaining ¼ cup of light brown sugar and cream together with the mixer until light and fluffy. 6. Alternately add the dry and then wet ingredients in several additions, starting and ending with the dry ingredients. 7. Pour batter into the baking pan. Cover and set back up to 325°F. Bake for about 25 minutes, until a toothpick comes out clean. Invert the baking pan onto a large cutting board to cut and serve. Nutritional information per serving (based on 12 servings): Calories 298 (37% from fat) • carb. 45g pro. 3g • fat 12g • sat. fat 8g • chol. 63mg sod. 174mg • calc. 44mg • fiber 2g Frosting: 1 pound cream cheese, room temperature, cut into 16 pieces ¼ pound unsalted butter, room temperature, cut into 8 pieces 2 cups confectioners' sugar 1 teaspoon pure vanilla extract 1. Assemble the Cuisinart® Stack5® with the baking pan. 2. In a small bowl, stir together the flour, cocoa, baking powder, cinnamon, ginger, baking soda and salt. 3. In a large bowl, whisk together the oil and sugars. Whisk in the eggs, one at a time, and then the vanilla extract. 4. Add the dry ingredients to the wet in 3 additions, incorporating the first before adding the next. Finally fold in the walnuts, shredded carrots and the raisins. 5. Preheat the Stack5® by selecting 275°F. When ready light illuminates, spray the baking pan with cooking spray, pour in the batter and cover. Carrot Cake 6. Bake until a cake tester comes out clean, about 1 hour 30 minutes to 1 hour 40 minutes. Remove baking pan from base and allow to cool completely. Delicious and moist, this cake is always a crowd pleaser! 7. While cake is baking, prepare the frosting. Beat the cream cheese and butter together until smooth. Add the confectioners' sugar Makes about 20 servings in several additions, beating each addition until smooth. Finally add the vanilla extract. Nonstick cooking spray 8. Once cake is completely cool, remove from Cake: pan and frost. 1 2/3 1 cups unbleached, all-purpose flour tablespoon unsweetened cocoa Nutritional information per serving: Calories 581 (57% from fat) • carb. 58g • pro. 6g • fat 38g sat. fat 14g • chol. 89mg • sod. 396mg 2 teaspoons baking powder calc. 59mg • fiber 2g 2 teaspoons cinnamon 1 teaspoon ginger 1 teaspoon baking soda 1 teaspoon salt 1¼ cups vegetable oil 1 cup granulated sugar 1 cup dark brown sugar 4 large eggs 1 teaspoon pure vanilla extract 1½ cups walnut pieces (6 ounces), chopped 1 pound carrots, shredded 1 cup plump golden raisins (6 ounces) 26